If you love pancakes but hate hovering over the stove and flipping them, this recipe is for you. This Chocolate Chip Hotcake is as beautiful as it is delicious—a thick, cake-like pancake that is packed with protein, studded with melty chocolate chips and topped with fresh berries, whipped coconut cream, and a drizzle of maple syrup. Pretty enough for a Mother’s Day brunch, but simple enough for an everyday breakfast.

Nutrient-dense chocolate chip pancake baked in a 6-inch pan, packed with protein, healthy fats, and fiber. Quick, single-serve breakfast recipe with simple ingredients and no refined sugar.

This healthy Chocolate Chip Hotcake is thick, fluffy, and loaded with chocolate chips—perfect for anyone who craves a sweet but nourishing breakfast. It’s made with high-protein ingredients, topped with antioxidant-rich berries, and packed with fiber and healthy fats. Naturally gluten free and blood sugar-friendly, this easy protein pancake will keep you full and energized for hours.

Watch Me Make This Chocolate Chip Hotcake

I’ve made pancake bowls before and don’t get me wrong—I’m obsessed. But with Mother’s Day brunches coming up, I wanted something a little more fun and fancy. Still easy, still cozy, but a little extra… because mom deserves it, you know? (And honestly, so do you.) So why not go the extra mile? After all, it’s simple, a little fancy, and totally worth it—especially when you load it up with juicy berries, fluffy coconut whip, and a glossy maple drizzle. Easier than flipping tons of pancakes, and (in my opinion) way more fun to eat. This recipe is single serve but it is easily doubled or even quadrupled if you want to make it for a crowd. Just bake in a larger 9x14 cake pan.

Easy one-bowl chocolate chip protein hotcake baked in 15 minutes. Gluten-free, dairy-free, and macro-balanced with a crispy edge and soft center—perfect for healthy weekday breakfasts.

I used to only make pancakes on weekends or special occasions—because let’s be honest, who has time to spend 30 minutes flipping individual pancakes? Certainly not me. That’s why I love this recipe—it all comes together in one bowl, then gets poured into a pan and baked for 15 minutes while your hands stay spatula-free to do other things.. Add your toppings and you’re done! Now, whenever I’m craving fluffy pancakes on a weekday, I can easily whip this up in no time, knowing I’m fueling my body with nutrient-dense ingredients and a balance of protein, carbs, and healthy fats. The balanced macros help keep you full and satisfied, without the sugar crash. This hotcake comes out super soft, thick, and fluffy with a slightly crispy edge—not to mention melty chocolate chips in every bite. Because life is way too short not to eat chocolate for breakfast. (And if you use dark chocolate, that’s a bonus with extra healthy fats and antioxidants!)

Why You’ll Love This

Crowd Favorite - While this recipe is single-serve, it’s super easy to double or even quadruple if you want to make more. Kids and adults alike love it, and it’s perfect for weekday mornings or special occasions. You could even bake it ahead of time for easy meal prep—just reheat it and add your toppings when you’re ready to eat.
Customizable - Both the mix-ins and toppings are totally customizable to suit you and your taste buds. Not into chocolate chips? Try folding in some blueberries instead. You can switch up the toppings too—bananas, cherries, or even sautéed peaches would be so delicious. Plus, if you’re feeling really fancy, a scoop of vanilla ice cream near hurt anybody!
Balanced - Even though it looks like dessert, this Chocolate Chip Hotcake actually packs a balanced macronutrient profile. It’s got just the right mix of healthy fats, protein, carbs, and fiber to keep you full, nourished, and your blood sugar nice and stable.
Dietary Friendly - This recipe is completely gluten free, dairy free, refined sugar free, and higher in protein.

Healthy baked pancake for one with dark chocolate chips, thick and fluffy texture, and naturally sweetened. Ideal for meal prep, busy mornings, or a balanced treat that feels like dessert.

What You’ll Need

Oat Flour - You can buy oat flour or you can make it yourself by blending oats in a high powered blender or food processor. Just make sure the oats are certified gluten free if needed.
Banana - Adds natural sweetness to the hotcake without the need for any butter, oil, or added sugar.
Egg Whites - Low fat and high in protein, also adds moisture and fluffiness to the hotcake.
Almond Milk - Helps to thin out the batter.
Protein Powder - I love using Coreperform Banana Maple Protein because it’s plant based but has the exact same amino acid profile as a whey isolate protein. The flavor also workes perfectly in this dish. (Code: SARI)
Cashew Butter - Since this recipe doesn’t use any oil or butter, this helps to add some extra richness to the batter, (If you want you can substitute with unsweetened applesauce or nonfat greek yogurt/coconut yogurt)
Baking Powder - Helps the hotcake rise and makes it super fluffy
Vanilla Extract and Sea Salt - Flavor enhancers!
Chocolate Chips - You can swap out the chocolate chips for blueberries or another fresh fruit if desired, but im always looking for an extra excuse to sneak some chocolate into my breakfast! These are the ones I love to use that are refined sugar free.
To Top:
Raspberries, strawberries, blackberries, coconut whipped cream, and maple syrup. shredded coconut. (Bananas, cherries, sautéed peaches, chopped nuts, granola, raw honey, or even a scoop of ice cream would be so good on this!

Single-serve chocolate chip protein pancake baked in the oven with crispy edges, fluffy center, and balanced macros. Easy, healthy breakfast made in one bowl—refined sugar-free and perfect for meal prep

How To Make

Preheat oven to 350°F and grease a 6-inch cake pan with coconut oil.
In a bowl, mix all ingredients (except chocolate chips) until smooth—batter will be thick.
Fold in chocolate chips.
Pour into pan and spread evenly with a spatula.
Bake for 15–20 minutes, until puffed and lightly golden.
Flip onto a plate, add toppings, and enjoy!

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Chocolate Chip hotcake with juicy berries, coconut whipped cream, maple syrup, and microgreens. vegan, gluten free, high protein breakfast.

Frequently Asked Questions

Can I make this hotcake without protein powder?
Yes — swap the protein for more oat flour, though it will change the macros and texture. It also won’t be as sweet because the protein powder adds extra sweetness and flavor without added sugar.
Is it freezer friendly?
Unfortunately I don’t recommend freezing this one. It tastes best fresh!
What chocolate chips do you recommend?
Use dairy-free semi-sweet or dark chips — Hu Kitchen or Enjoy Life are both great options.
Can I use a flax egg?
Yes, but the texture will be a bit more fragile. Still delicious though!

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